Testy Chicken Curry Recipe

1 tablespoon canola oil
1 red onion, sliced
3 cloves garlic, minced
¼ teaspoon cloves
¼ teaspoon mustard seeds

3 large tomatoes, diced
¼ tsp fenugreek seeds
½ teaspoon ground cumin
½ teaspoon fennel seeds
½ thumb-sized ginger, chopped
¼ teaspoon tamarind paste
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
5 stalks curry leaves
150ml coconut milk
Used to be digested

Marinade is ready

All visible fat from chicken thighs cut. Only when this approach is that the cost of the procedure. Fitted with a pair of kitchen scissors to the cost when you realize that almost half of the chicken fat! In a bowl, chicken meat, garlic, curry powder, tomato paste, mashed garlic, and add sarabatera. A good mix. For at least 30 minutes Marinate.

Method

1. Add oil in a large saucepan. Sliced ​​red onion and fry for a minute and add. Salt, onion salt, as I continue to be exploited.
2. Crushed garlic, cloves, mustard seeds and add the tomatoes to follow. Add fenugreek seeds and stir for a few seconds and then. Cook until the tomatoes into a paste texture.
3. Tip of chicken, and mixed (or not enough water to submerge the whole chicken) 1-2 cups water and add. Cook on high for 5 minutes.
And 4. Cumin, fennel seeds, ginger, tamarind paste, black pepper and add the cinnamon.
5. Cook 10-15 minutes over medium heat and cover.
6. And to uncover and add curry leaves.
7. Simmer partially covered for 20 minutes or until a specified time, the chicken is cooked.
8. Add the coconut milk with rice and salad is.